Effect of replacement of wheat flour with pumpkin powder on textural and sensory qualities of biscuit

Kulkarni A.S., . and Joshi D.C., . Effect of replacement of wheat flour with pumpkin powder on textural and sensory qualities of biscuit. pp. 587-591. ISSN 22317546

Biscuits were prepared by replacing wheat flour with pumpkin powder at different levels viz. 0 2.5 5.0 7.5 and 10 (w/w) in the standard formulation. The influence of replacement of wheat flour in biscuit with pumpkin powder in the formulation of biscuit resulted in a significant change in the textural and sensory qualities of biscuits. As the replacement level of wheat flour with pumpkin powder increased from 0 to 10 (w/w) the hardness and fracturability was increased. Biscuit prepared by replacing wheat flour with pumpkin powder at the level of 2.5 (w/w) was found to be more acceptable from sensory point of view and thereafter sensory score was reduced. Biscuits with more pumpkin powder had a more yellow color than those with less pumpkin powder. Adding more pumpkin powder increased the level of carotene in the biscuits.

Full text available from: Official URL: http://ifrj.upm.edu.my/20%20(02)%202013/11%20IFRJ%...

Abstract

Biscuits were prepared by replacing wheat flour with pumpkin powder at different levels viz. 0 2.5 5.0 7.5 and 10 (w/w) in the standard formulation. The influence of replacement of wheat flour in biscuit with pumpkin powder in the formulation of biscuit resulted in a significant change in the textural and sensory qualities of biscuits. As the replacement level of wheat flour with pumpkin powder increased from 0 to 10 (w/w) the hardness and fracturability was increased. Biscuit prepared by replacing wheat flour with pumpkin powder at the level of 2.5 (w/w) was found to be more acceptable from sensory point of view and thereafter sensory score was reduced. Biscuits with more pumpkin powder had a more yellow color than those with less pumpkin powder. Adding more pumpkin powder increased the level of carotene in the biscuits.

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Item Type:	Article
AGROVOC Term:	Wheat flour
AGROVOC Term:	Biscuits
AGROVOC Term:	Pumpkins
AGROVOC Term:	Carotenes
AGROVOC Term:	Texture
AGROVOC Term:	Sensory evaluation
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21769

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